Creamy Chickpea Curry
Indulge in a luxurious vegan Chickpea Curry that brings Indian restaurant flavors to your kitchen in under an hour. This well-balanced meal combines protein-rich chickpeas with a velvety gravy of coconut milk and tahini, brightened by fresh mint, cilantro, and lemon. Earthy whole seeds and warm ground spices create complex layers of flavor, making this nutritious stew a perfect staple for weeknight dinners and meal prep.
Instructions
- 1
Heat the avocado oil (2 tbsp) in a Dutch oven over medium-high heat. Toast coriander seeds (2 tsp) and tsp cumin seeds (1 heaping) for 1 minute until aromatic.
- 2
Add curry leaves (20 fresh), immediately covering with a lid for 20 seconds to prevent splatter.
- 3
Sauté the onion (1 yellow) with a pinch of salt for 5 minutes. Add garlic cloves (6 clove), fresh ginger root (2 inch), and serrano chili pepper (2 green), stirring for 2 minutes.
- 4
Add curry powder (1.5 tsp), ground coriander (1 tsp), ground cinnamon (0.5 tsp), ground nutmeg (0.5 tsp), ground turmeric (0.25 tsp), black pepper (0.5 tsp), and tomato paste (2 tbsp). Stir for 90 seconds. Add roma tomatoes (0.5 lb) and kosher salt (2 tsp), cooking for 5 minutes until soft.
- 5
Stir in chickpeas (2 can), coconut milk (1 can), water (0.5 cup), tahini (3 tbsp), and cane sugar (0.5 tsp). Bring to a simmer, cover, and cook for 20 minutes.
- 6
Add the thinly sliced chard (1 swiss). Simmer until wilted, about 5 minutes, then stir in garam masala (2 tsp).
- 7
Remove from heat and stir in lemon juice (1 tbsp), fresh cilantro (1 handful), and fresh mint leaves (1 handful). Season with extra salt if needed and rest for 10 minutes before serving.
Nutrition Facts
Per portion